Set the 18 mini cupcake baking cups on a baking tray. Melt 100g of the chocolate pieces, and then spoon 1 tsp into each cupcake baking cup and make sure it settles evenly. In a bowl, mix together the peanut butter, fine coconut sugar, vanilla extract and salt. Transfer the mixture to a clean resealable plastic bag and seal tightly.
Cut one cornet of the plastic bag to make an icing piper, and pipe 2 to 3 blobs of the mixture into the center of the mini baking cups, leaving some space at the top and ensuring it settles evenly.
Melt the remaining chocolate and spoon into the baking cups till full and covering the peanut butter mix. Make sure it settles evenly.
Refrigerate for about 30 minutes till solid, and enjoy!!!